Recipe and photo credit:


1 tablespoon coconut or olive oil

1 cup chopped white onion

1 habanero chile, stemmed and sliced

2 teaspoons chopped fresh thyme

1 tablespoon all-purpose flour

2 cans (13.5 oz each) coconut milk

2 bags (16 oz each) fresh chopped collard greens

1 1/2 teaspoons salt

1/8-1/4 teaspoon ground nutmeg

1/4 cup unsweetened coconut flakes, toasted



In a large pot, heat oil over medium-high. Stir in onion, chile and thyme. Cook 3 minutes. Add flour and cook 1 minute. Whisk in coconut milk. Bring to a simmer and cook 3 minutes. Stir in collard greens. Cover and cook 2 minutes. Using tongs, mix in wilted leaves. Reduce heat to medium and cook 15 minutes, covered, mixing a couple more times. Stir in salt and nutmeg. Transfer to a bowl and scatter toasted coconut on top.

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